You just can’t beat good old fashioned grub, can you? Sometimes the simple dishes provide you with the greatest comfort and taste – bangers ‘n’ mash is absolutely one of those dishes!
You will need (for 2/3):
6 pork sausages
2 large onions
500ml chicken stock
1 tsp mixed herbs
500g (ish) potatoes
Cream or milk (or a tub of deliciously flavoured cream cheese)
* My gravy for this is deliberately loose. You could add gravy granules if you prefer yours thicker!
- Preheat the oven to 180°C.
- Fry the sausages in a frying pan to brown the outsides. I didn’t bother making sure they were fully cooked as they will be going in the oven to cook – we don’t want to over cook them!
- Place the sausages into a casserole dish place in the preheated oven to keep them warm.
- Add the sliced onions to the frying pan that you cooked the sausages in and cook until they’ve started to soften. I added a good splash of Lea & Perrins for a flavour boost!
- Place your stock cube, a generous lump of mustard, your mixed herbs and boiling water into a measuring jug. Add the stock to the pan of onions and bring to the boil.
- Blend a tablespoon of cornflour with a little of the stock and add to the pan to start thickening the sauce.
- Peel & quarter the potatoes and place in a pan of cold water. Bring to the boil and cook until tender – this should take about 15-20 minutes.
- The casserole dish in the oven should now be nice and hot – add the gravy into the dish with the sausages and put back in the oven for at least half an hour to thicken the gravy up. You could also put your oven down to 150°C and increase the time to an hour/hour and a half to cook it down more slowly.
- Drain the water away and mash the potatoes with the butter and a splash of milk or cream.
Take your delicious bangers from the oven…what a beautiful sight! The bubbling noise is just glorious.
A healthy lump of mash, topped with sausages, topped with the onion gravy and served with garden peas – perfect!